• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
  • Navigation Menu: Social Icons

    menu icon
    go to homepage
    subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Privacy Policy
    ×
    Home » Recipes » All American

    Easy Healthy Cream of Broccoli Soup

    Published: May 18, 2023 by Coley · This post may contain affiliate links.

    Jump to Recipe

    You won't believe how easy this Healthy Cream of Broccoli Soup is it is to make!  With only 5 simple ingredients, it's the perfect recipe for lazy lunches and light, simple dinners.

    Close up overhead shot of two bowls of cream of broccoli soup with orange cheddar cheese on top.

    Sometimes there's nothing better a hot bowl of soup when it's chilly out. It's healthy, soothing and so comforting. This cream of broccoli soup is warm, satisfying and a healthy addition to any lunch or dinner.

    Pair it with a kale Cesar salad or French onion grilled cheese for a filling and delicious meal. Or, keep it simple and serve this creamy broccoli soup with just a thick slice of crusty bread. I especially love a soup made with a single vegetable, like a carrot, or in this case, broccoli!

    What I love about this recipe is how creamy and decadent it is without needing to add cream or too much flour. If you want, you can add a splash of heavy cream at the end, but it’s really not necessary – it’s ultra creamy and rich even without it! With a few basic swaps, you can make this recipe gluten-free and even dairy-free or vegan, which is perfect for accommodating family members or dinner guests. 

    Why this recipe works

    • Only 5 basic ingredients are needed and ready within 30 minutes! 
    • Using broccoli stems reduces food waste, saves money, and adds more nutrition to this soup. 
    • Blending the soup gives it a creamy texture without loads of extra cream. 
    • Can be made without cream for a dairy-free or vegan option.

    Ingredient Notes

    • Broccoli- The star ingredient! Skip the crowns and choose the entire broccoli head. You’ll use the stems and the florets for this healthy and creamy broccoli soup! 
    • Flour - Adding flour to the sauteed vegetables helps to thicken this soup without adding too much (or any) heavy cream. You can easily make this recipe gluten-free by using a 1:1 all-purpose gluten-free flour. Alternatively, you can add a peeled and diced Yukon Gold potato to the soup along with the broccoli, which will help make it creamy and thick once blended. 

    Helpful Equipment

    • Immersion Blender - An immersion blender allows you to blend the soup without having to remove it from the pot it cooked in, so it saves time and is way easier to clean up. You can also use a traditional blender,

    Step by step instructions

    1. Add olive oil to a large saucepan and heat over medium-high. Add the onions and a pinch of salt. Saute for about 4 minutes or until just starting to soften. Add in the garlic and cook for an additional minute, then add the broccoli. 
    A pot of onions being sautéed in olive oil.
    A pot with broccoli and flour sprinkled over the top.
    1. Sprinkle flour in the pan and toss to coat the vegetables. Add the water, stir, then cover the pan and simmer for about 20 minutes or until the broccoli is tender.
    2. Use an immersion blender to puree the soup until it's completely smooth. If you don't have an immersion blender, carefully puree in batches using a standard blender.
    Top view of a blender jar full of broccoli soup.
    Cream drizzled in a pot of broccoli soup.
    1. If needed, thin out the soup with more water, then season with more salt and pepper. 
    2. If using heavy cream, stir it into the soup, then serve hot with plenty of grated cheddar cheese and more freshly cracked black pepper.

    Tips for success

    • DO NOT use a bullet style blender to blend soup unless it has cooled down completely. Blending a hot liquid in a bullet style blender can cause it to explode upon opening because it doesn't allow for any steam to escape, which can cause burns and a huge mess.
    • If using a standard blender (rather than an immersion blender), you’ll need to work in batches– very carefully! Make sure to open the top of the blender often to avoid the steam creating too much pressure in the blender. 
    • If you want a dairy-free or vegan version of this soup, just skip the heavy cream or use a plant based cashew cream and garnish with dairy-free shredded cheese. 
    • If your broccoli stems have hard, woody spots, use a vegetable peeler or sharp knife to cut them off. The rest of the stems will soften and blend into the soup. 
    Side view of two bowls of cream of broccoli soup with grated cheese on top.

    Serving Suggestions

    You can serve this broccoli soup as is or add any of these simple garnishes to make it your own!

    • A dollop of sour cream
    • Crumbled bacon
    • Shredded cheddar cheese
    • Parmesan cheese
    • Minced chives, scallions or parsley

    FAQS About Healthy Cream of Broccoli Soup

    How healthy is cream of broccoli soup?

    This cream of broccoli soup can be made without cream for a light and low-calorie meal. Plus, it’s loaded with plenty of broccoli, which is low in calories and has 135% of your daily value for vitamin C and 2.5 grams of fiber per cup. 

    How do you thicken cream of broccoli soup?

    Adding flour to the vegetables and sauteing for a minute before adding the water will help the soup to thicken. You can also add a peeled and diced Yukon Gold potato to help make it thick and creamy. 

    How to Store and Reheat This Recipe

    Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you leave out the cream, this soup can also be stored in the freezer for up to 3 months. 
    To reheat, add the soup to a small pot and heat over low-medium heat until warm. To reheat in the microwave, cover the bowl and warm for 45-60 seconds or until heated through. 

    Related Recipes

    • Hands cupping a bowl of chicken white bean soup.
      30 Minute Pesto Chicken, Kale + White Bean Soup
    • Bowl and skillet both filled with chickpea pasta with sausage and broccoli rabe.
      Chick Pea Pasta with Sausage + Broccoli Rabe
    • close up of vegetable minestrone soup with parsley pistou herb drizzle
      Vegetable Minestrone with Parsley Pistou
    • Parsnip Cauliflower Soup with Puffed Quinoa (Video!)
      Parsnip Cauliflower Soup with Puffed Quinoa

    Did you LOVE this recipe? Please leave a star ⭐️ rating and comment to let other readers know! I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing your creation

    Print

    Easy Healthy Cream of Broccoli Soup

    Top view of two bowls of broccoli soup with grated orange cheddar on top.
    Print Recipe

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    No reviews

    Cream of broccoli soup is a classic. With only 5 humble ingredients (not including water, salt and pepper), it's the perfect recipe for for lazy lunches and light, simple suppers. Finished with sprinkling of sharp cheddar cheese, this soup is warm, healthy and ultra satisfying.

    • Author: Nicole Gaffney (ColeyCooks.com)
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 4 servings 1x
    • Category: soup
    • Method: simmered
    • Cuisine: vegetarian

    Ingredients

    Units Scale
    • 2 tablespoons olive oil
    • 1 medium yellow onion, diced
    • 2 cloves garlic, minced
    • 3 large heads broccoli, roughly chopped into even sized pieces (stems and all)
    • 2 tablespoons flour
    • 4 cups water, plus more to thin out if necessary
    • salt and pepper to taste
    • ¼ cup heavy cream (optional)
    • sharp cheddar cheese, grated, for serving

    Instructions

    1. Heat the olive oil in a medium-large sauce pan and sauté the onions with a pinch of salt for about 4 minutes or until just starting to soften. Add in the garlic and cook one minute more, then add in all the broccoli.
    2. Sprinkle flour over top then toss to coat all the vegetables. Pour the water over, stir, then cover and simmer for about 20 minutes or until all the broccoli is tender.
    3. Use an immersion blender to puree the soup until it's completely smooth. If you don't have an immersion blender, carefully puree in batches using a standard blender.
    4. Thin out the soup with more water if necessary, season with more salt and pepper, and add in the heavy cream if using.
    5. Serve hot with plenty of grated cheddar cheese and more freshly cracked black pepper.

    Notes

    • DO NOT use a bullet style blender to blend soup unless it has cooled down completely. Blending a hot liquid in a bullet style blender can cause it to explode upon opening because it doesn't allow for any steam to escape, which can cause burns and a huge mess. 
    • If using a standard blender (rather than an immersion blender), you’ll need to work in batches– very carefully! Make sure to open the top of the blender often to avoid the steam creating too much pressure in the blender. 
    • If you want a dairy-free or vegan version of this soup, just skip the heavy cream or use a plant based cashew cream and garnish with dairy-free shredded cheese. 
    • If your broccoli stems have hard, woody spots, use a vegetable peeler or sharp knife to cut them off. The rest of the stems will soften and blend into the soup. 

    Nutrition

    • Serving Size:
    • Calories: 293
    • Sugar: 9.4 g
    • Sodium: 755.4 mg
    • Fat: 14.1 g
    • Carbohydrates: 36.7 g
    • Protein: 14.1 g
    • Cholesterol: 16.8 mg

    Keywords: easy, broccoli, soup, cream, cheese, cheddar, vegetarian, pureed

    Did you make this recipe?

    Please leave a review and star rating ⭐️ to help other cooks!

    SaveSave

    More All American Recipes

    • A plate of caramel candies with sea salt on a white plate.
      Chewy Homemade Sea Salted Caramels
    • A bowl of New England clam chowder with a hand dipping bread.
      The Best Classic New England Creamy Clam Chowder
    • Overhead shot of a bowl of sugared cranberries.
      Easy Sugared Cranberries
    • Top view of a pie with a big pile of whipped cream in the center.
      Grandma's Old Fashioned Custard Pie

    Reader Interactions

    Comments

      Did you make this recipe? Please leave a rating and review! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Hillary

      March 13, 2015 at 2:06 pm

      I absolutely love how you showed us the entire recipe in one quick video. This seems so easy. Can't wait to try it!
      (And thanks for the gluten-free option. The second I saw the flour my heart sank and then I was thrilled when you instantly gave me a gluten-free option!)

      Reply
      • Coley

        March 17, 2015 at 1:58 pm

        Awesome, I'm so glad! You can also substitute a good quality gluten free flour blend too if need be. Hope you make it and love it!

        Reply
    2. pcfs

      March 13, 2015 at 4:07 pm

      I will try this for sure. I can taste the broccoli soup. Thanks Nicole/

      Reply
      • Coley

        March 17, 2015 at 1:58 pm

        Awesome! You're so welcome 🙂

        Reply
    3. Rita Christine

      March 14, 2015 at 11:25 am

      One of my favorite soups! Thanks for the gluten-free tip also!

      Reply
      • Coley

        March 17, 2015 at 1:57 pm

        Yay! You can also substitute a good quality gluten free flour blend too 🙂

        Reply
    4. Lorraine "Lolo"

      March 18, 2015 at 3:48 am

      Thanks for reminding me how easy it is to make. I also make a cheddar cream of cauliflour the same way but I use less cream and add low sodium chicken or veggie broth.

      Reply
    5. Angela

      March 24, 2015 at 11:38 pm

      Good one! And love the video!

      Reply
      • Coley

        March 25, 2015 at 11:03 am

        thanks!

        Reply

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Nicole Gaffney smiling for the camera
    I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in seafood and Italian cuisine. Welcome to Coley Cooks! About Nicole Gaffney

    Italian Recipes

    Fork next to roasted zucchini rounds.

    Zucchini alla Scapece

    A red stoneware bowl filled with homemade ricotta cheese.

    Easy Homemade Ricotta Cheese

    Top view of a serving dish with roasted long hots and garlic cloves.

    Easy Roasted Italian Long Hot Peppers

    Top view of sweet pea gnocchi with tarragon pea cream in a white bowl.

    Sweet Pea Gnocchi with Tarragon Pea Cream

    Overhead shot of a baking sheet with roasted Italian sausage, red and green peppers and onions.

    Easy Baked Italian Sausage and Peppers

    A blue plate with slices of farinata di ceci.

    Farinata di Ceci: Italian Chickpea Pancake (Socca)

    Seafood Recipes

    Top view of a plate of tuna carpaccio with arugula in the center.

    Classic Tuna Carpaccio with Arugula, Capers and Pine Nuts

    Top view of a large platter of flounder oreganata with lemon slices.

    Easy Baked Flounder Oreganata

    A bowl of New England clam chowder with a hand dipping bread.

    The Best Classic New England Creamy Clam Chowder

    A white plate with pan seared scallops with fresh thyme and a lemon in the background.

    Perfect Pan Seared Scallops

    overhead shot of a bowl of pasta with clam sauce

    Linguine alle Vongole: Pasta with Clam Sauce

    Easy New England Fish Chowder

    The Art of the Smoothie Bowl Cook Book is Out NOW!!
    Nicole Gaffney of Coley Cooks As Seen On...

    Footer

    Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

    Stay Connected!

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Didn't find what you were looking for?

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Brunch Pro on the Brunch Pro Theme